Rapid and Non-Destructive Detection of Water-Injected Pork Using Low-Field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI)

Gai, Shengmei; Zhang, Zhonghui; Zou, Yufeng; Liu, Dengyong

doi:10.1515/ijfe-2018-0313

Cited by 21 publications

(4 citation statements)

References 21 publications

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“…The experiment was repeated at three different regions. The average value of τ was measured to be 6.2 ± 0.03 ms, which is in the range of pork meat measured by nuclear magnetic resonance technique [32].…”

Section: Pork Meat Measurementmentioning

confidence: 60%

Real-Time Nondestructive Viscosity Measurement of Soft Tissue Based on Viscoelastic Response Optical Coherence Elastography

Liu,

Chen

et al. 2023

Materials

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Viscoelasticity of the soft tissue is an important mechanical factor for disease diagnosis, biomaterials testing and fabrication. Here, we present a real-time and high-resolution viscoelastic response-optical coherence elastography (VisR-OCE) method based on acoustic radiation force (ARF) excitation and optical coherence tomography (OCT) imaging. The relationship between displacements induced by two sequential ARF loading—unloading and the relaxation time constant of the soft tissue—is established for the Kelvin-Voigt material. Through numerical simulation, the optimal experimental parameters are determined, and the influences of material parameters are evaluated. Virtual experimental results show that there is less than 4% fluctuation in the relaxation time constant values obtained when various Young’s modulus and Poisson’s ratios were given for simulation. The accuracy of the VisR-OCE method was validated by comparing with the tensile test. The relaxation time constant of phantoms measured by VisR-OCE differs from the tensile test result by about 3%. The proposed VisR-OCE method may provide an effective tool for quick and nondestructive viscosity testing of biological tissues.

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Section: Pork Meat Measurementmentioning

confidence: 60%

Real-Time Nondestructive Viscosity Measurement of Soft Tissue Based on Viscoelastic Response Optical Coherence Elastography

Liu,

Chen

et al. 2023

Materials

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“…The NMR signal of sausage is composed of three wave peaks formed by the inversion of the transverse relaxation time T 2 . According to these three peaks, it is divided into three water states, which are denoted from left to right as hydrated water (T 2b ) and immobilized water (T 21 ) and free water (T 22 ) [33]. In this study, the relaxation times (T 2 ) corresponding to hydrated water, fixed water, and free water were 0.1-9.3 ms, 1091 ms, and 175-900 ms, respectively.…”

Section: Discussion Of Results Of Studying the Effect Of Baking Time ...mentioning

confidence: 77%

Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage

Shang

Kryzhska

Duan

2022

EEJET

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Poultry sausage is a low-fat, protein-friendly product, and the research on poultry sausage has gradually become a hot field of meat product research. The baking process can promote the decomposition of protein and fat, and the Maillard reaction occurs, thereby increasing the color of the sausage and improving the flavor of the sausage. Baking time affects cooking loss, color, pH, TPA, moisture distribution and sensory evaluation results of cooked sausage products, therefore, the baking process is very important. In this study, four baking treatment experiments of 40, 60, 80 and 100 min were set up, the baking temperature was 60 °С. The 60min treatment group had the smallest brightness value L, the highest redness value a, and the best color. The water content of the 40 min treatment group was the highest, followed by the 80 min treatment group, and the pH value of the other 80 min treatment group was also the lowest. In terms of TPA and water distribution, the hardness value of the 60 min treatment group was the highest, and the relaxation times (T2) corresponding to hydrated water, fixed water and free water were 0.1‑9.3 ms, 10‑91 ms, and 175‑900 ms, respectively, and the 80 min treatment group The group with the most semi-bound water worked best. In terms of sensory evaluation, the color, flavor, texture, and overall acceptability of the 60‑80 min treatment groups were not significantly different. The best evaluation result was the 100 min treatment group, followed by the 60 and 80 treatment groups. Based on the above research results of sausage quality, the optimal baking time of sausage in this study is 60‑80 min. This research can provide product quality data and technical support for the development of duck and pork compound sausages.

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“…The distribution was then visualized. The higher the moisture content in the sample, the stronger the signal of the proton density image [32]. The proton density-weighted imaging results in Fig.…”

Section: Discussion Of the Results Of Studying The Effect Of Pork Rin...mentioning

confidence: 93%

Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage

Shang

Kryzhska

Duan

2022

EEJET

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Chicken sausage is one of the very popular meat products. In order to change the nutritional composition of chicken sausage and increase the content of dietary fiber, we add bran, but it affects the textural properties of chicken sausage. Pork rind is rich in collagen and is a natural and safe food gel. Pork rind content affects the cooking loss, color, TPA, moisture distribution and sensory evaluation results of cooked sausage products. In this study, six different pigskin content treatment experiments were set up: 0 %, 5 %, 10 %, 15 %, 20 %, and 25 %. This research shows that adding pork rind can reduce cooking loss during the sausage heating process. As more pork rind was added, the L* and b* values of minced meat and chicken sausage gradually increased, while the a* value gradually decreased. The chewiness of the sausages in the test group was significantly reduced (p<0.05), except for T1, while the elasticity, recovery, and cohesiveness did not change significantly (p>0.05), and the hardness value increased significantly (p<0.05). The hardness of the sausages increased significantly (except in T5). Compared with the control group, the relaxation times of hydrated water and immobilized water in the treatment group became shorter, while the relaxation times of free water shifted to a longer direction. Sensory evaluation revealed that the hardness score of the T5 group was significantly lower than that of the control group. Based on these results, the sausage quality of the T3 group (pork rind 15 %) was the highest. This study improves the gel properties of bran chicken sausage, provides scientific data support for the application of pork rind in chicken sausage, improving the application value of pork rind.

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Rapid and Non-Destructive Detection of Water-Injected Pork Using Low-Field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI)

Cited by 21 publications

References 21 publications

Real-Time Nondestructive Viscosity Measurement of Soft Tissue Based on Viscoelastic Response Optical Coherence Elastography

Real-Time Nondestructive Viscosity Measurement of Soft Tissue Based on Viscoelastic Response Optical Coherence Elastography

Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage

Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage

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